This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.

Yield: 4 servings (serving size: 2 cups)

Recipe from

Prep Time:

20 Minutes

Nutritional Information

Amount per serving

Calories: 320

Fat: 9.9g

Saturated fat: 3.8g

Monounsaturated fat: 3.6g

Polyunsaturated fat: 0.7g

Protein: 14g

Carbohydrate: 45.6g

Fiber: 3.4g

Cholesterol: 10mg

Iron: 2mg

Sodium: 822mg

Calcium: 130mg

Ingredients

6 ounces uncooked farfalle (bow tie pasta)

2 cups grape tomatoes, halved $

1 cup seedless green grapes, halved $

1/3 cup thinly sliced fresh basil leaves

2 tablespoons white balsamic vinegar

2 tablespoons chopped shallots

2 teaspoons capers

1 teaspoon Dijon mustard

1/2 teaspoon bottled minced garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons extra-virgin olive oil

1 (4-ounce) package crumbled reduced-fat feta cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.

2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.